Black Currant Fairy Cake Roll
1.
Prepare the required ingredients in advance
2.
Mix the milk and salad oil and mix well
3.
Add egg yolk
4.
Stir thoroughly
5.
Pour the sifted flour (low flour + black currant flour) in one go
6.
Stir thoroughly
7.
Add the white sugar in two portions
8.
Hit to the soft hook shape as shown in the figure
9.
Take one-third of the meringue and cut and mix evenly with the previous egg yolk paste
10.
Then pour into the remaining meringue
11.
Cut and mix thoroughly
12.
Pour it into a baking pan lined with greased paper (I used a 28*28 square pan)
13.
Put the baking tray into the preheated oven and bake at 175 degrees for 18 minutes
14.
Take out the baked cake embryo immediately, tear off the grease paper to cool down
15.
Weigh the whipped cream + powdered sugar + black currant powder and prepare
16.
Hit to the framed state as shown in the picture
17.
After the cake slice is cut into a slope shape, apply whipped cream (as shown in the picture)
18.
Then roll it up and put it in the refrigerator to freeze for 2 hours
19.
Repeat step 15, whipped cream again, and put it in a piping bag
20.
Extrude the pattern on the top of the cake roll, put black currant and edible gold foil to decorate, then slice it and eat
Tips:
The egg whites used to make cake rolls cannot be beaten very hard. Generally, I will beat them to 7-8 points hard, that is, when the egg beater is lifted in the steps in the figure, it is only necessary to have soft hooks formed. Such egg whites will help Keep the cake piece flexible and easy to roll up. If you accidentally beat it a little bit, you can gently scratch the cake with a knife before applying the cream, but don't cut it, so that it can be rolled up smoothly.
